Put the lamb in a roasting pan and evenly smear the Dijon mustard over each. Season with the herbs de Provence and lightly sprinkle with salt and pepper. Pour 1 tablespoon of olive oil on top and roast for 15 minutes.

Decrease the heat to 325 degrees and continue to cook until the internal temperature reaches 145 degrees.

While cooking the chops, place the onions and water in a sauté pan, cover, and simmer until the onions are soft. Transfer the onions to a blender and blend until they are smooth.

Pour the remaining olive oil in the sauté pan and add the spinach. Cook, covered, for 3 to 4 minutes. Fold the onion mixture into the spinach and sprinkle with salt and pepper to season.

After the chops are done roasting, transfer to a plate and cover with foil.

Place the pan on the stove over low heat. Put the wine, garlic, and butter in the pan and heat until reduced by 1/4.

Separate the spinach onto the middle of 4 plates and place one lamb chop on top. Pour the wine mixture over the lamb and serve.

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